Peanut Noodle Salad

This was a leftover salad from our pho extravaganza. I made about 2x too many rice noodles-- I made 15 ounces of rice noodles (I instructed you peeps to make 7 ounces) and had the rest in the refrigerator--- they needed to turn into something! So I was inspired to make this dish.

What you will need for this dish:
Rice noodles, already cooked (about 7 ounces)
Fried tofu (mine was leftover, you don't need this, but its nice)
A handful of shredded cabbage
Half of a cucumber, grated
Two grated carrots
Two green onions, chopped thinly
A handful of cilantro, chopped
A handful of tat soy greens or romaine, chopped
1/3 cup of tomatoes, chopped

Dressing:
Three tablespoons of peanut butter (chunky or not, or almond butter will do fine too)
1/3 cup rice vinegar
3 tablespoons of tamari
1 tablespoon of srirachi
2 tablespoons of maple syrup
2 tablespoons of sesame oil
2 garlic cloves, peeled
1 "thumbnail" sized piece of ginger, peeled
A few sprigs of fresh basil

Toss your rice noodles with any vegetables you would like sans the tomatoes (save those for putting on top last), tofu if it isn't already, fry and then toss into our vegetable-noodle mix.

Blend all ingredients for your dressing together, and then taste. If you like it sweeter add more maple syrup, spicier add more sriachi or garlic, tangier add more vinegar, etc.

Top your salad with the dressing and stir.

Add all greens so your salad if you haven't already and stir.

Top with tomatoes and serve!'